Baked Baby Potatoes with Olive Pesto Recipe

Recipe By Slurrp

Baked baby potatoes with olive pesto is a delicious and flavorful side dish. The baby potatoes are roasted until crispy on the outside and tender on the inside. The olive pesto adds a tangy and savory flavor to the dish, making it a perfect accompaniment to any meal. This recipe is easy to make and can be served as a side dish or even as a light vegetarian main course.

3.7
19 Rating -
Rate
Vegdiet
5minstotal
35minsPrep
30minsCook
5m.total
35m.Prep
30m.Cook
Baked Baby Potatoes with Olive Pesto
plan
Bookmark

ingredients serve

Ingredients for Baked Baby Potatoes with Olive Pesto Recipe

  • 0.33 pound Baby Potatoes
  • 0.67 tablespoon Olive Oil
  • As required Salt And Pepper To Taste
  • as needed For The Olive Pesto
  • 0.33 cup Pitted Green Olives
  • 0.67 cloves Cloves Garlic
  • 0.33 cup Fresh Basil Leaves
  • 0.08 cup Grated Parmesan Cheese
  • 0.33 tablespoon Lemon Juice
  • 0.67 tablespoon Olive Oil
  • as needed Fresh Basil Leaves For Garnish

Directions: Baked Baby Potatoes With Olive Pesto Recipe

Cooking Directions

  • STEP 1.Preheat the oven to 400°F (200°C).
  • STEP 2.Wash and scrub the baby potatoes, then pat them dry.
  • STEP 3.Toss the potatoes with olive oil, salt, and pepper in a bowl until well coated.
  • STEP 4.Spread the potatoes in a single layer on a baking sheet.
  • STEP 5.Bake for 25-30 minutes, or until the potatoes are golden brown and crispy.
  • STEP 6.While the potatoes are baking, prepare the olive pesto by blending olives, garlic, basil, Parmesan cheese, lemon juice, and olive oil in a food processor until smooth.
  • STEP 7.Once the potatoes are done, remove them from the oven and let them cool slightly.
  • STEP 8.Serve the baked baby potatoes with a dollop of olive pesto on top.
  • STEP 9.Garnish with fresh basil leaves, if desired.
  • STEP 10.Enjoy as a side dish or a light vegetarian main course.

Cooking Tips

  • Choose small baby potatoes for this recipe, as they will cook faster and have a better texture.
  • Make sure to spread the potatoes in a single layer on the baking sheet to ensure even cooking and crispy results.
  • Feel free to adjust the amount of garlic and basil in the olive pesto according to your taste preferences.

Storage and Serving

  • Leftover baked baby potatoes can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, place the potatoes in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through.
  • Serve the potatoes as a side dish with grilled meats, roasted vegetables, or as a topping for salads.
  • You can also serve them as a light vegetarian main course with a side of green salad or steamed vegetables.
Nutrition
value
619
calories per serving
35 g Fat9 g Protein67 g Carbs11 g FiberOther

Current Totals

  • Fat
    35g
  • Protein
    9g
  • Carbs
    67g
  • Fiber
    11g

MacroNutrients

  • Carbs
    67g
  • Protein
    9g
  • Fiber
    11g

Fats

  • Fat
    35g

Vitamins & Minerals

  • Calcium
    65mg
  • Iron
    5mg
  • Vitamin A
    276mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    7mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    86mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    190mg
  • Vitamin E
    4mg
  • Copper
    < 1mcg
  • Magnesium
    163mg
  • Manganese
    3mg
  • Phosphorus
    271mg
  • Selenium
    4mcg
  • Zinc
    3mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe By Slurrp